Banana curry sweet and sour rice

Ingredients for 4 servings:

• 1 kg rice, cooked
• 500 ml vegetable stock
• ¾ bag of cauliflower (frozen)
• 2 spring onions
• 8 tomatoes (cocktail tomatoes), chopped
• 2 ½ banana(s), chopped
• curry powder
• Spice mix (saté spice, Asian store)
• e.g. lemon juice
• 1 pinch(s) of sugar
• ½ bunch parsley
• Butter or oil
• salt and pepper
• Fat for frying

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

a touch of Southeast Asia – invented by chance

Heat the fat in a pan. Clean the spring onions, chop them finely, and sauté them. Add the cauliflower and sauté them. Add the rice and fry lightly. Deglaze with vegetable stock (the amount depends on the desired consistency of the dish). Simmer until the cauliflower is cooked through but still crunchy. Season with plenty of curry powder and satay seasoning, as well as salt and pepper. Finally, stir in the chopped tomatoes and bananas and sauté until the bananas begin to dissolve slightly. Season with lemon juice and sugar to taste. Garnish with parsley and serve with the cooked rice. Tip: You can add nuts, seafood, or even fried, diced chicken.